Beef Rib Ribeye Roast Lip on Bone in
This tender bone-in ribeye roast is well done and it's tender, juicy, and extremely flavorful. Bone-in ribeye roast and prime rib can be prepared in two totally different ways. One is where the meat is medium to medium-rare in the center like you would eat as a ribeye steak (most of the recipes online). And the other is where the meat is well done falling off the bone tender. Both ways of cooking a bone-in ribeye roast are AMAZING.
This specific recipe came about when we invited over some friends for dinner. Not everyone likes their steaks bloody, and we also didn't want to cook the roast in a way that made it too tough. So we decided to go the route of cooking it over a much longer period of time. The rest is history.
What I Love About This Recipe
You really can't go wrong with low and slow recipes, like slow roasted lamb shank foils or crispy slow roasted chicken thighs and potatoes. This bone-in ribeye roast recipe is perfect for family gatherings, celebrations, or holiday meals. It's a great recipe for a large group of people, especially when going for a wow factor. It's not every day that a tender, falling off the bone, bone-in ribeye crosses my path.
Ingredient Notes
- Meat: This recipe is meant for a bone-in ribeye roast or prime rib roast. The size of the roast will affect the cooking temperature and cooking time. Refer to the section below for the exact values.
- Marinade: The marinade is made with honey, fresh garlic, fresh herbs, butter, olive oil, salt, and pepper. Dried herbs can be substituted for fresh herbs. If using dried herbs, cut the quantity in half. Dried herbs are more potent than fresh herbs.
- Vegetables: Carrots, potatoes, onions, tomatoes, and a whole head of garlic are excellent vegetables to cook with this roast. The flavors of the vegetables and meat infuse together throughout the roasting process.
- Broth or Water: I add water or broth to the pan prior to cooking to keep the meat moist throughout the cooking process.
How To Make Slow Roasted Ribeye
Caramelize the meat prior to rubbing on the garlic butter marinade. Heat up the oven to 450 ℉ (230 ℃) and blast the meat for 7 minutes. Take out the ribeye roast and flip it over. Pop it back in the oven for another 7 minutes. This helps to lock in the juices when cooking over a long period so the meat won't dry out.
Remove the roast from the pan and add the chopped vegetables. Sprinkle some salt and pepper on the vegetables. Add ½ a cup of water to the pan. The water helps keep the roast moist when cooking. Add the roast on top.
Prepare the marinade by adding butter, olive oil, honey, crushed garlic, salt, black pepper, chopped fresh rosemary, and chopped fresh thyme to a bowl. Mix the marinade until it's a soft paste and rub it all over the roast.
Tightly wrap the meat and vegetables. This is the most crucial part of cooking the prime rib or bone-in ribeye roast. The foil creates a vacuum and seals in the moisture. Add 4 or 5 layers of tightly wrapped foil. I press the foil all around the baking pan lip to form a tight seal.
Baste the meat at the 3-hour mark. Also, check the meat to make sure there is a good amount of liquid in the pan. If the pan is running low on liquid, add ½ cup of water or beef stock. Make sure the foil is tightly wrapped (as you did earlier) before putting the roast back in the oven.
When you cut into the roast it should be tender and look like this.
If there is liquid in the baking tray, but the meat is tough, cook the roast a little longer.
Tips and Tricks
- Don't skip the honey. I know honey sounds weird in a marinade, but it makes all the difference in the taste.
- Don't overcook. There is a delicate balance between moist and tender and dry.
- Create a very tight seal with the foil. The key for a moist roast is keeping the ribeye roast tightly sealed where no moisture can escape. This is one of the most important steps!
- Oven temperatures vary. You might need to adjust temperatures depending on your oven.
- Adjust cooking temperature if the roast doesn't have a bone. Use this recipe for ribeye roast without the bone by reducing the temperature by 10℉ to 25℉.
Ribeye Roast Cooking Time and Temperature
For well done moist and tender meat, cook the roast in the middle of the oven at 375 ℉ (190 ℃) for about 4 hours for a 7 lb (3.2 kg) roast. For every extra lb (or 0.5 kg) of meat, increase the cooking time by 15 minutes. Use this chart for bone-in cuts of meat. If the roast is without bone, reduce the cooking temperature by 10℉ to 25℉ while keeping the cooking time.
| Roast Size | Time | Temperature |
|---|---|---|
| 4 lbs (1.8 kg) | 4 hours | 325 ℉ (162 ℃) |
| 5 lbs (2.2 kg) | 4 hours | 340 ℉ (170 ℃) |
| 6 lbs (2.7 kg) | 4 hours | 360 ℉ (182 ℃) |
| 7 lbs (3.2 kg) | 4 hours | 375 ℉ (190 ℃) |
| 8 lbs (3.6 kg) | 4 hours & 15 minutes | 375 ℉ (190 ℃) |
| 9 lbs (4.1 kg) | 4 hours & 30 minutes | 375 ℉ (190 ℃) |
How To Cut A Bone-In Ribeye Roast
This roast recipe is tender, so it's very easy to carve. I cut in between the rib bones. The meat just falls off the bone, so it's not really rocket science.
What Is The Best Roast?
I've made this recipe with 3 types of roast: t-bone roast, bone-in ribeye roast, and prime rib roast. My favorite is the bone-in ribeye roast.
What Is The Best Size?
Whenever I make this meal, I go for a roast between 5 lbs (2.5 kg) and 9 lbs (4 kg). This meal takes a lot of time to make, so I only make it for dinner parties and holiday celebrations.
Slow Roasted Recipes
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Slow Roasted Boneless Leg Of Lamb
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Slow Roasted Crispy Chicken Thighs and Potatoes
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Slow Roasted Lamb Shanks In Foil Packets
Easy Side Dishes
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Butter Roasted Baby Gold Potatoes
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Blanched Asparagus With Garlic Aioli
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White Truffle Mac and Cheese
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Apple Gorgonzola Spinach Salad
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The BEST Chocolate Chip Cookies (Freezer-Friendly)
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Chocolate Delight Yummy Dessert
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Description
This bone-in ribeye roast recipe (or prime rib roast) is for tender, juicy, well-done meat that falls right off the bone.
Ribeye Roast and Vegetables
- About 7 lbs (3 kg) of bone-in ribeye roast or prime rib roast** see notes
- 2 tomatoes cut in half
- 2 carrots peeled and sliced
- 2 potatoes peeled and sliced
- 1 onion sliced
- 1 garlic head cut in half
Marinade (for a 7 lb roast)
- 3 tablespoons of honey
- 3 tablespoons of butter
- 3 tablespoons of olive oil
- 1.5 tablespoons of sea salt or to taste
- ½ tablespoon fresh black pepper or to taste
- 2 tbsp fresh thyme (or 1 tbsp dried thyme)
- 2 tbsp fresh rosemary (or 1 tbsp dried rosemary)
- 3 garlic cloves crushed
Prepare Bone-In Ribeye
- Place the bone-in ribeye on a baking pan. Roast in the oven at 450 ℉ (or 230 ℃) for 7 minutes on the top and 7 minutes on the bottom, or until the outer layer of the meat is caramelized. Remove from the oven and put roast aside.
- Mix softened butter, honey, olive oil, chopped thyme, chopped rosemary, salt, and pepper.
- Lather the ribeye with the marinade.
- Peel and chop the potatoes, onions, and carrots. Add the potatoes, carrots, and onions to the bottom of the pan. Add the garlic head and tomato halved. Salt and pepper the vegetables. Put the bone-in ribeye roast on top of the veggies. Add about ½ cup of water to the pan. Cover the ribeye with foil very tightly (I cover the pan with 4 or 5 layers of foil). The foil keeps the moisture from escaping.
Cook Bone-In Ribeye Roast
- Put the ribeye in a 375 ℉ (190 ℃) oven for roasts 7 lbs or larger. See oven temperatures in the chart for smaller roasts. Cook a 7 lb (3 kg) roast for about 4 hours. Add 15 minutes for every additional lb (or 0.5 kg). If you have a roast that's less than 7 lbs, keep the 4 hour cook time, but reduce the temperature in the oven 15 - 20 ℉ for every pound. So, if you have a 4 lb roast, cook for 4 hours at 325 ℉.
- Check on the roast at the 3-hour mark. Baste the juices onto the top of the meat. If the pan is low on liquid, add ½ a cup.
- The bone-in ribeye is ready to be removed from the oven when the meat is tender.
Notes
- If you have an oven bag large enough, you can place the ribeye roast inside it. Seal off the oven bag, and put foil on top. This creates a vacuum and locks the moisture inside. If using an oven bag, use it after the roast has been caramelized (when cooked at 450 F).
- For other ribeye roast sizes, refer to the section "ribeye roast cooking time and temperature".
- Adjust the marinade amount depending on the size of the roast.
- If using a ribeye roast or prime rib without the bone, adjust the cooking time to 10 to 25 degrees F less. The bone acts as an insulator, so the roast will cook faster if there's no bone.
- Prep Time: 5 minutes
- Cook Time: 4 hours 15 minutes
- Category: Entree
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 7 ounces
- Calories: 525
- Sugar: 4 g
- Sodium: 325 mg
- Fat: 36 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 174 mg
Keywords: bone-in ribeye roast recipe, how to cook bone in ribeye roast, t-bone roast recipe, prime rib roast recipe, well done bone-in ribeye, well done prime rib, tender prime rib
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